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Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties
The quince fruit can be an alternative for producing healthy tea because it is a rich source of bioactive compounds. This study was conducted to evaluate the effects of heating (for 20, 40 and 60 min) on the bioactive compounds of quince and quality attributes its tisanes. To this aim, phenolic cont...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525703/ https://ncbi.nlm.nih.gov/pubmed/31168119 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03644-6 |
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